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Irresistible Butterfinger Caramel Crunch Cookies You Have to Try

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Learn how to make delicious Butterfinger Caramel Crunch Cookies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped Butterfinger candy bars (about 3 standard bars)
  • 1/2 cup caramel bits or chopped soft caramel candies
  • Optional substitution: For a dairy-free version, use vegan butter and check caramel bits for dairy content.
  • Optional substitution: Swap Butterfinger bars for chopped peanut butter cups if preferred.

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Mama Lu always said a good lining keeps the bottoms from burning — and she was right.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. I remember mixing dry ingredients under the old farmhouse kitchen window, the sun warming the counter as we worked.
  3. In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Use a hand mixer or stand mixer to make it easier—Mama Lu did most of hers by hand, but I confess I like a little help.
  4. Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined. The batter will start smelling sweet and buttery, a sure sign that you’re on the right track.
  5. Slowly add the dry ingredients to the wet, mixing just until combined. Don’t overmix — I learned that the hard way when my biscuits turned tough.
  6. Fold in the chopped Butterfinger pieces and caramel bits gently, saving a few chunks to sprinkle on top before baking if you like that extra crunch and chew.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit, so give them room to breathe like a Sunday afternoon on the porch.
  8. Bake for 10-12 minutes or until the edges are golden and the centers look set but still soft. The caramel will melt and bubble, giving you a hint of the sticky goodness inside.
  9. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them firm up just right, reminiscent of Mama Lu’s patience with her biscuits.

Find it online: https://claracooking.com/butterfinger-caramel-crunch-cookies/